Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Soronikpoho Soro"'
Publikováno v:
Food and Environment Safety, Vol 20, Iss 1, Pp 81-90 (2021)
The purpose of this paper is to investigate the effect of fermentation on the quality of cashew kernel flour for biscuit making. Fermented and unfermented cashew kernels flours produced were used to substitute wheat flour. Functional properties of fl
Externí odkaz:
https://doaj.org/article/e3fb22ddf2dd4b868ad7ffd5ea154530
Autor:
Michel Arthur Niamke, Bernard Tehi Sea, Soronikpoho Soro, Joseph Allico Djaman, Jaures Elidje Atchowo
Publikováno v:
GSC Advanced Research and Reviews. 8:130-138
Sweet peppers are consumed less in Korhogo, in the north of Côte d'Ivoire, than other hotter peppers. In addition, the sweet pepper is underexploited, it encounters problems of conservation, distribution. This study is a valorization of the sweet pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96fe1d8fdae125800c47574bf56a2872
https://doi.org/10.30574/gscarr.2021.8.3.0204
https://doi.org/10.30574/gscarr.2021.8.3.0204
Publikováno v:
International Journal of Biological and Chemical Sciences. 14:1576-1584
L’aulacodiculture est une option privilégiée à la fourniture de protéines animales. Cette étude a été menée dans le but de déterminer l’effet d’un aliment granulé sur les caractéristiques organoleptiques et biochimiques de leur viand
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d511d0d00d3976ce5ba33cb813bfbee7
https://doi.org/10.4314/ijbcs.v14i5.7
https://doi.org/10.4314/ijbcs.v14i5.7
Autor:
Abdoulaye Toure, Joseph Allico Djaman, Michel Arthur Niamke, Jaures Elidje Atchowo, Soronikpoho Soro
This study on wheat flour type 55, the flour of young shoots of Palmyra palm (Borassus aethiopumMart.), the mixture of the two (2) flours containing 5%, 10%, 15%, 20%, 25% of flour of young shoots of the palmyra palm, is an enhancement of the young s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cddff88f6519af899d862a78bcae48fe
Publikováno v:
Food and Environment Safety, Vol 20, Iss 1, Pp 81-90 (2021)
The purpose of this paper is to investigate the effect of fermentation on the quality of cashew kernel flour for biscuit making. Fermented and unfermented cashew kernels flours produced were used to substitute wheat flour. Functional properties of fl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::631cf26802b1f1b3f7dfa48ecd0b8819
https://doi.org/10.4316/fens.2021.010
https://doi.org/10.4316/fens.2021.010
Publikováno v:
European Journal of Biology and Biotechnology. 1
Rice (Oryza sativa) is the most consumed food in the world and represents an important diet element in Côte d'Ivoire. Composition data on rice varieties produced and consumed in Côte d’Ivoire are not available rendering it difficult to evaluate t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ff9c713a677d4607ae5967d722db5ec
https://doi.org/10.24018/ejbio.2020.1.5.57
https://doi.org/10.24018/ejbio.2020.1.5.57
Autor:
Soronikpoho, SORO1 desoronat@yahoo.fr, Yahaya, KARAMOKO1, Dofara, SORO1, Tia Jean, GONNETY2, Agathe, FANTODJI3
Publikováno v:
Technologies de Laboratoire. 2014, Vol. 8 Issue 34, p145-152. 8p.
Protein-energy malnutrition in children is a public health problem. This nutrition problem is attributed to inappropriate complementary feeding. Indeed, the cost of high-quality food supplements is high and traditional food supplements have a low nut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22f38d461a33f4de782f3306145579c2
Autor:
Fatoumata, Camara, Soronikpoho, Soro, Souleymane, Traore, Kouakou, Brou, Marcellin, Dje Koffi
Publikováno v:
International Journal of Biological and Chemical Sciences; Vol 10, No 2 (2016); 506-518
Cette étude a été menée pour déterminer les compositions biochimiques et microbiologiques de moutardes africaines (soumbara) à base de graines de néré et de soja vendues sur les marchés locaux. Pour la composition chimique, les teneurs moyen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::ee42d37ddbb550b229cf52de3f67003e
https://www.ajol.info/index.php/ijbcs/article/view/143696
https://www.ajol.info/index.php/ijbcs/article/view/143696
Publikováno v:
International Journal of Biological and Chemical Sciences. 10:808
L’attieke, produit de transformation du manioc le plus consomme en Cote d’Ivoire, a une courte duree de conservation. Les effets de la congelation et du sechage ont ete evalues sur 20 lots de 6 kg d’echantillons d’attieke dont 10 lots d’att
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::922e51e27982305500bd8034c4b2322b
https://doi.org/10.4314/ijbcs.v10i2.29
https://doi.org/10.4314/ijbcs.v10i2.29